Shrinkage properties and their relationship with degradation of proteins linking the endomysium and myofibril in lamb meat submitted to heating or air drying

HIGHLIGHTS

• who: Weili Rao et al. from the College of Food Science and Technology, Hebei Agricultural University, Lekai South have published the article: Shrinkage Properties and Their Relationship with Degradation of Proteins Linking the Endomysium and Myofibril in Lamb Meat Submitted to Heating or Air Drying, in the Journal: Foods 2022, 11, 2242. of /2022/
• what: Storage time and heating temperature influenced the shrinkage of heated lamb meat.
• how: In this study the anti-αDG (ab151979) antibody against α-DG aa 471-752 was used to detect the 97-kDa protein without carbohydrate in its . . .
  

   

  

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